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DeCS
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Descriptor English:
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Maillard Reaction
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Descriptor Spanish:
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Reacción de Maillard
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Descriptor Portuguese:
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Reação de Maillard
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Synonyms English:
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Browning Reaction
Browning Reactions
Browning, Food
Brownings, Food
Food Browning
Food Brownings
Reaction, Browning
Reaction, Maillard
Reactions, Browning
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Tree Number:
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G02.607.522
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Definition English:
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A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions. |
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See Related English:
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Glycation End Products, Advanced
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History Note English:
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89
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Allowable Qualifiers English:
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Record Number:
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23749
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Unique Identifier:
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D015416
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Occurrence in VHL:
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Similar:
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DeCS
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